Thursday, September 15, 2011

Continuing the use of our smoked salmon, this spread is one Matt whipped up to have as a mid-afternoon snack on rye crisp crackers. It's creamy, smoky and just a little salty. It is super simple to make, but I think is good enough to serve as an appetizer for a party.

Smoked Salmon Spread

3 oz cream cheese, softened
3 oz smoked salmon

Purée until the salmon is incorporated into the cream cheese.
Best served softened a little at room temperature.

Makes about 2/3 cups.

This is the basic recipe which is really tasty on its own, but you could add a lot of different things to take it into different directions. Make it a little spicier by adding tabasco, cayenne or Sriracha. Give it an Asian twist by adding some soy sauce or sesame oil. Or go Scandinavian and add some fresh dill and a little lemon juice.

Kat, this is really quite nice. I'm relatively new to your blog and don't often comment but this looked so good I had to break radio silence. I love your blog and always enjoy the time I spend here. I hope you have a great day. Blessings...Mary